Caramel Fudge Chocolate Cake Recipes

CARAMEL-FUDGE CHOCOLATE CAKE

Caramel-Fudge Chocolate Cake image

To satisfy the chocolate lovers in our family, I added hot fudge topping and chocolate chips to a caramel-covered dessert that's quite popular in our area. The moist cake layer is a breeze to prepare using a boxed mix, and the rich toppings make it especially decadent. -Karen Stucky, Freeman, South Dakota

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 6

Ingredients

1 package chocolate cake mix (regular size)
1 cup miniature semisweet chocolate chips, divided
1 jar (12-1/4 ounces) caramel ice cream topping, warmed
1 jar (11-3/4 ounces) hot fudge ice cream topping, warmed
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup English toffee bits or almond brickle chips

Steps:

Prepare cake batter according to package directions. Stir in 3/4 cup chocolate chips. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake. Cool on a wire rack., Frost with whipped topping. Sprinkle with toffee bits and remaining chocolate chips. Store in the refrigerator.

Nutrition Facts : Calories 446 calories, Fat 18g fat (8g saturated fat), Cholesterol 40mg cholesterol, Sodium 426mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 2g fiber), Protein 5g protein.

CARAMEL-FUDGE CHOCOLATE CAKE

Caramel-Fudge Chocolate Cake image

Truly sinful and decadent!! This is soooo gooood!! Another great recipe from Quick Cooking magazine May/June 1999 issue. (Not sure of prep time)

Provided by Anita Harris

Categories Dessert

Time 1h

Yield 12-15 serving(s)

Number Of Ingredients 9

Ingredients

1 (18 1/4 ounce) package chocolate cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup semisweet mini chocolate chips, divided
1 (14 ounce) jar caramel ice cream topping, warmed
1 (11 3/4 ounce) jar chocolate fudge topping, warmed
1 (8 ounce) container Cool Whip, thawed
1/2 cup English toffee bits or 1/2 cup almond brickle chips

Steps:

Prepare cake batter according to pkg directions.
Stir in 3/4 cup chocolate chips and pour into greased 13x9x2 baking pan.
Bake at 350F for 35-40 mins or until toothpick inserted near center comes out clean.
Immediately poke holes in the cake with a meat fork or skewer.
Spread caramel and fudge toppings over cake.
Cool on a wire rack.
Frost with Cool Whip.
Sprinkle with toffee bits and remaining chocolate chips.
Store in fridge.

CARAMEL FUDGE CAKE

Caramel Fudge Cake image

Provided by Food Network

Time 1h5m

Yield 15 servings

Number Of Ingredients 7

Ingredients

1 (12.25 oz.) jar Smucker's® Caramel Spoonable Ice Cream Topping
1 cup coarsely chopped pecans
Crisco® Original No-Stick Cooking Spray
1 (18.25 oz.) package Pillsbury® Devils Food Cake
1 (14 oz.) package caramels, unwrapped
1/2 cup butter or margarine
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

Steps:

HEAT oven to 350 degrees F. Coat 13x9-inch pan lightly with no-stick cooking spray.
PREPARE cake mix according to package directions. Pour 2 cups batter into prepared pan. Bake 15 minutes.
MELT caramels and butter in heavy saucepan over low heat. Remove from heat. Stir in sweetened condensed milk until blended. Spread caramel mixture evenly over cake. Spread remaining cake batter over caramel mixture.
BAKE an additional 25 minutes or until cake springs back when lightly touched. Cool. Mix caramel topping and pecans in small bowl. Spread over cooled cake.

CARAMEL FUDGE CAKE

Caramel Fudge Cake image

Make and share this Caramel Fudge Cake recipe from Food.com.

Provided by evelynathens

Categories Dessert

Time 1h10m

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 cup butter
1 3/4 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups buttermilk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder, dissolved in
1 tablespoon hot water (optional)
1 (14 ounce) can sweetened condensed milk
1/2 cup butter
1 (14 ounce) package caramels
1 cup coarsely chopped pecans or 1 cup walnuts
freshly whipped cream

Steps:

Preheat oven to 350F; butter and flour a 9x13 inch pan.
Sift together the flour, cocoa, baking soda and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy; beat in the eggs one at a time, then stir in the vanilla and coffee liquid (if using); beat in the flour mixture alternately with the milk, mixing just until incorporated; pour HALF of batter into prepared pan; bake in the preheated oven for 15 minutes.
Meanwhile, in heavy saucepan over low heat, melt caramels and butter; remove from heat; add condensed milk and mix well; spread caramel mixture evenly over cake; spread remaining cake batter over caramel mixture; top with nuts; return to oven; bake 30 to 35 minutes longer or until cake springs back when lightly touched.
A dollop of freshly-whipped cream on each piece is not a bad thing!

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